Happy Thursday everyone! Yesterday ended up being such a crazy day, blogging just wasn’t in the cards. I needed a relaxing evening to myself last night – all was well after power yoga, a glass of red wine, dinner and a movie on the couch.
I’ll make up for my silence yesterday with a new recipe you’ll love. It’s savory, it’s sweet and a little bit spicy. Spiced Pumpkin Apple Chutney atop roast pork tenderloin:
I grew up eating my mom’s pork chops with a side of applesauce – which is why I think I love this combination so much.
The chutney is super easy and can be made in advance. I started by combining some apple cider vinegar, sugar and the spices in a pot and heated/stirred until the sugar had dissolved.
Then I added the apples, onion, raisins and canned pumpkin,. I covered the pot and let it cook for 35-45 minutes on low & stirring occasionally.
I used a whole can of 100% pumpkin puree and Cortland apples since they’re in season. To spice it up, I added freshly grated ginger, and red pepper flakes. It also freezes well if you end up having lots of leftovers!
The pork was also a quick and easy. I rubbed 2 pork tenderloins down with some cumin, salt and pepper, browned the edges in a hot pan and brushed with some of the chutney before popping those in the oven for 25 minutes.
This is one of my favorite pumpkin recipes so far – along with my Nutella Pumpkin Muffins. I’ll definitely be making this again while canned pumpkin is on the shelves at the grocery store.
- 2 boneless pork tenderloins (~1½ pounds)
- 4 cups tart apples, peeled, cored and chopped (I used Cortland but Macintosh or green apples would also work well!)
- 1 (15 ounce) can canned pumpkin
- 1 medium onion, chopped
- 1 cup raisins
- ¾ cup apple cider vinegar
- 1 cup sugar
- 1 tablespoon ginger, fresh, grated
- 1 teaspoon minced garlic
- 1 tablespoon + 1 teaspoon cumin
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon red pepper flakes
- Chutney: Combine apple cider vinegar, sugar and spices (only 1 teaspoon of cumin, the other tablespoon is for the pork) in a large, non-metallic pot and warm until sugar dissolves, stirring frequently.
- Add chopped apples, onion, raisins and canned pumpkin. Stir, cover and let cook on medium-low heat for 35-45 minutes, stirring frequently. Allow chutney to cool.
- Pork Tenderloin: Preheat oven to 400F.
- Rub pork with cumin, salt and pepper. In a hot frying pan with a little olive oil, brown all sides of the pork (4-5 minutes total.)
- Place tenderloins in a baking pan and coat with 6 tablespoons chutney. Roast in the oven for 20-25 minutes, coating pork with chutney again after the first 15 minutes. Pork is done when internal temperature reaches 155F.
- Slice and top with warmed chutney.
Well friends, it’s time to get to work! Hope you have a great rest of your day.
Question: What other foods have you topped with chutney? I’m thinking this would be amazing on some vanilla ice cream!